Kobideh

Kobideh, sometimes spelled koobideh, is a popular Persian kebab made from finely minced lamb or beef mixed with grated onion and seasonings, then formed onto skewers and grilled over charcoal. The onion adds moisture and acts as a binder, while salt and pepper are common seasonings, with optional saffron, turmeric, or parsley.

Preparation typically involves mincing the meat and onion, blending them with the seasonings, and packing the mixture onto long, flat skewers. The skewers are grilled over high heat until the meat is browned and smoky, often alongside tomatoes. The kebabs are served hot with accompaniments that vary by region.

Serving is usually with chelow, plain steamed basmati rice, or with flatbread. Traditional accompaniments include grilled tomato, raw onion pieces, and sometimes yogurt-based sauces or sumac for a tangy contrast.

Variations exist, including chicken koobideh, which uses chicken instead of lamb or beef, and regional adaptations that adjust the meat ratio, onion content, or spice mix. While beef and lamb are most common, some recipes combine different meats.

Origin and cultural role: Kobideh is a staple of Iranian cuisine and one of the most recognizable kebabs in Iran and Persian-influenced communities worldwide. It is widely prepared at family gatherings, celebrations, and in street food settings, reflecting the dish’s enduring popularity and versatility.